This brightly-colored salsa has a satisfying crunch that pairs well with spice-rubbed chicken breasts. Add a little pan-fried polenta and you've got dinner!
1 1/2 c. chopped tomato
1 c. frozen whole kernel corn -- thawed
1 medium-sized cucumber -- peeled, seeded and chopped
1/4 c. finely chopped onion
3 T. white wine vinegar
1/2 tsp. crushed red pepper flakes
1 tsp. dried basil
1 tsp. olive oil
1 clove garlic -- minced
In a medium bowl, combine all of the ingredients and toss gently to mix. Chill the salsa until you are ready to serve it.
Since pineapple and ham are such great companions, it won't surprise you that I suggest pairing this salsa with grilled ham steaks. This tangy salsa has the best of sweet and spicy to offer.
1/2 c. chopped onion
2 c. cubed fresh pineapple
1/2 c. finely chopped sweet red pepper
2 T. minced fresh cilantro
1 T. lime juice
1/2 tsp. honey
In a medium bowl, combine all of the ingredients and toss gently to mix. Chill the salsa until you are ready to serve it.
This brightly-colored salsa has a satisfying crunch that pairs well with spice-rubbed chicken breasts. Add a little pan-fried polenta and you've got dinner!